Experimentation leads to first-place dish for student

LAURA McKNIGHT Staff Writer

Wednesday

Jun 6, 2007 at 7:13 AMJun 6, 2007 at 11:08 AM

Jennifer Henry didn’t want to let her mother’s leftover Portobello mushrooms go to waste, so during a hurried trip to the grocery store, she decided to add a cured Italian ham and parmesan cheese, and wound up with an award-winning dish.

Henry’s Prosciutto Stuffed Portobellos recently snagged first place in the Soups, Salads and Vegetables category of the annual Bayou Gourmet Cookbook cook-off.

"It’s definitely a new twist on your regular old stuffed mushroom," she said. The recipe puts a healthier spin on the favorite, using a leaner meat and lighter cheese, and roasting the mixture in a pan instead of in oil. Quick and easy to prepare, the versatile dish can be used as an appetizer, entrée or side item, she said.

Henry admits she doesn’t have a lot of time to cook between working on a master’s degree in speech language pathology from Southeastern Louisiana University and her internship at a rehabilitation hospital.

But when Henry does hit the kitchen, those around her get the benefits.

"I’m not in school to be a chef, but everybody says I should be," she said, laughing.

Henry credits her mother and grandmother with inspiring her culinary hobbies. She grew up watching the "great cooks" in her family at work, learning to stir mixtures as a young child sitting on the counter.

"My mother and grandmother always encouraged me to help cook for the holidays," she said.

Henry soaked up family recipes, then began experimenting on her own in efforts to carry on her family’s tradition of good cooking. And like most in south Louisiana, Henry also spent her younger years developing an appreciation for all kinds of food.

Henry usually cooks once or twice a week for herself or for her boyfriend, family and friends. The Hammond resident said she loves to host dinner parties.

The results from her time in the kitchen lead to a sense of accomplishment, especially when she sees one of her creations turn out really well and gets to watch others enjoy it, Henry said.

"I like to cook a lot of pastas and soups," she said. "They’re good leftovers and they’re usually very comforting foods."

They can also be quick-and-easy crowd-pleasers, a safe bet to fit the tastes of even picky eaters, she said.

Henry touts the virtues of quick-and-easy, but delicious, dishes, even when cooking gourmet. She enjoys the more unusual ingredients and unique flavor pairings involved in gourmet-style dishes, she said.

Knowing which flavors compliment one another and daring to experiment is key to getting tasty results, Henry said.

"I experiment. I never use a recipe," she said.

Though Henry is continuing her education in speech pathology, she said she does eventually hope to start her own restaurant, something her crew of taste-testers would likely be excited to see.